Candied Esrog

Ingredients

• esrogim (4–5 esrogim, rinsed well; use the rind and some white pith, discarding the fruity/pulpy centers)
• 4 cup granulated sugar (3 cups for the syrup, plus approximately 1 cup for coating; do not use superfine, powdered, or caster sugar)
• 2 cup water (For the syrup)
• water (Additional water for blanching; use enough to cover the esrog pieces generously)
• 1 tbsp light corn syrup (Optional; helps keep the finished fruit moister and prevents crystallization)

Steps

1. 1

   Rinse the esrogim well. Trim away the rind while retaining some of the white pith, and discard the fruity or pulpy centers. Cut the rind into approximately 1/2-inch cubes.

2. 2

   Place the chopped esrog rind in a large saucepan and cover it with plenty of water so the water will not boil away during blanching.

3. 3

   Blanch the esrog pieces in slowly simmering water for 30–40 minutes, or until the white pith becomes translucent.

4. 4

   Drain the esrog pieces and return them to the saucepan.

5. 5

   Add 2 cups water, 3 cups granulated sugar, and 1 tablespoon light corn syrup if using.

6. 6

   Cook the esrog and syrup mixture until it reaches 230°F. Attach a candy thermometer to the side of the pot, or check the temperature periodically with an instant-read thermometer.

7. 7

   Stir the mixture from time to time, especially toward the end of cooking, to keep the esrog pieces from sticking to the bottom of the pan.

8. 8

   Remove the pan from the heat and let the esrog pieces sit in the syrup for 1 hour.

9. 9

   Transfer the esrog pieces to a strainer set over a bowl and let the syrup drain from the fruit for 20–30 minutes. Save the drained syrup for use as esrog-flavored simple syrup, cocktails, or esrog soda.

10. 10

    If the syrup is too thick to flow through the strainer, briefly reheat it in the pan to liquefy it. Add a tiny amount of water if needed to make it more fluid.

11. 11

    Once the syrup has drained, toss the fruit pieces in approximately 1 cup granulated sugar, coating them evenly.

12. 12

    Remove excess sugar with a slotted spoon or your hands. Arrange the coated pieces on a baking sheet or plate and let them dry for 24 hours.

13. 13

    Transfer the candied esrog to a jar or other airtight container for storage.

Notes

The candied esrog keeps for a few weeks at room temperature or a few months in the refrigerator. The recipe is intended for small batches; the source recommends working with no more than 4–5 esrogim at one time. The source does not specify the exact yield, which will vary with the size of the esrogim and the amount of rind obtained.

Nutrition per serving

• dessert
• preserve
• candied fruit
• Sukkot
• make-ahead
• vegetarian
• gluten-free
• dairy-free